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    Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers

    Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers by Hayat Bourekoua, Radia Ayad, Hamida Mahroug, Fairouz Djeghim, Rayene Belmouloud, Aya Louifi, Alla Eddine Mansouri, Anis Chikhoune

    Published 2025-07-01
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